Herb Butter Roasted Turkey
Yield 8 servings
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1 (10- to 12-pound) fresh turkey (neck, giblets, and liver removed)
- Kosher salt and cracked black pepper
- 1 medium yellow onion, quartered
- ½ bunch fresh thyme
- ½ bunch fresh rosemary
- ½ cup fresh sage leaves, torn
- 6 garlic cloves, smashed
Preheat the oven to 350º F.
In a small bowl, combine 1 stick of the butter and the chopped sage, thyme, and rosemary. Cube remaining stick of butter and set aside.
Put the turkey on v-shaped rack in a large roasting pan. Pat it dry. Working carefully so that you don’t tear the skin, smear the herb butter evenly underneath the skin of the bird. Season the outside and inside the cavity liberally with salt and pepper. Loosely fill the cavity with the cubed butter, onion, whole herbs, and garlic. Tie the legs together with string and tuck the wings under the turkey.
Roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165º F and the juices run clear, about 2 ½ hours. Transfer the turkey to cutting board or platter, tent with foil, and let stand 20 minutes before carving.